Description
These Greek Honey Pistachio Cheesecake Bars combine a buttery graham cracker crust with a creamy honey-sweetened cheesecake filling and a crunchy pistachio topping. Finished with a golden honey drizzle, they are easy to slice, perfect for entertaining, and make-ahead friendly.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup Greek yogurt
- ½ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup finely chopped pistachios
Topping
- Honey, for drizzling
- ¼ cup chopped pistachios, for garnish
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared baking pan to form an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and allow to cool slightly while preparing the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add Greek yogurt, honey, eggs, and vanilla extract. Mix until fully combined and the texture is smooth. Gently fold in the finely chopped pistachios to distribute evenly.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and spread evenly using a spatula. Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle, which ensures a creamy texture.
- Cool and Chill: Allow the cheesecake bars to cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to set completely before slicing.
- Finish and Serve: Before serving, drizzle the top with honey and sprinkle with additional chopped pistachios for an appealing garnish and added crunch.
Notes
- Use room temperature cream cheese to achieve a smooth cheesecake filling without lumps.
- Do not overbake; a slight jiggle in the center ensures the bars remain creamy and not dry.
- Chill fully before slicing to get clean, neat edges.
- Store cheesecake bars in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-inspired / Mediterranean
Keywords: Greek Honey Pistachio Cheesecake Bars, cheesecake bars, honey cheesecake, pistachio dessert, Greek dessert, easy cheesecake
